Learning To Eat Allergy Free’s Gluten Free Nut Free, Soy Free Vegan Avocado Chickpea Quickbread

• 1 ½ cups gluten-free flour blend (192 grams)
• 1 cup hemp milk
• 3/4 cup garbanzo bean flour (90 grams)
• 1 medium avocado (mashed) (1/2 cup)
• ½ cup light brown sugar
• 3 Tbsp sunflower oil
• 1 Tbsp lime juice
• 3 tsp Ener-G egg replacer mixed with 4 tbsp warm water
• 3 tsp gluten free baking powder
• 1 tsp pure vanilla extract
• ½ tsp xantham gum
• ¼ tsp Celtic sea salt

1. Preheat your oven to 180 / 350 F.
2. Mash the avocado until it is mostly smooth.
3. Combine the dry ingredients and set them aside.
4. Combine the wet ingredients in your stand mixer on a low speed.
5. Add the avocado and blend for a minute on a medium speed.
6. Slowly add the dry ingredients and blend on a medium speed until smooth.
7. Pour this batter into a well greased loaf tin.
8. Bake at 350 degrees for about 42-44 minutes.
9. *This makes a smooth bread that can be served with strawberry jam for breakfast, sliced for sandwiches at lunch, or served as a side with dinner. YUMMO!

Read Colette's original post for more information about this recipe.
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